Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

A Tin of Sin:
*Imperial Osetra Caviar
with Peekytoe Crab and Cucumber Rillette
L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine Maubernard, Rosè, Bandol, France (2018)

Seafood Sausage with Tomato-Tarragon Butter
La Vizcaína, La Del Vivo, Bierzo, Spain (2016)

*Blackened Heart of Wagyu Ribeye
with Grilled Romaine and Bone Marrow Custard
Avennia, Syrah, Arnaut, Bouchey Vineyard, Yakima Valley
Washington (2016)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1988)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)

Indian Summer

*A Crispy Napoleon of Chilled Maine Lobster

A. Clouet, Grand Reserve, Brut, Bouzy, Champagne, France (N.V.)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine aux Moines, Roche aux Moines, Savennières,
Loire Valley, France (2016)

Filet of Antarctic Sea Bass with Lemon Vodka Sauce
and Lilliputian Shrimp and Pork Dumpling
Foxen, Chardonnay, Bien Nacido, UU Block,
Santa Maria Valley, California (2016)

*Pepper-Crusted Long Island Duck Breast
with Riesling-Roasted D’Anjou Pears and Pain Perdu
Alto Moncayo, Garnacha, Campo de Borja, Spain (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

“Dare to Eat a Peach”
T.S. Eliot
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

Persimmon Panna Cotta with Baby Radishes, Turnips
and Chilled Pea Flower Consommé
Alfred Merkelbach, Riesling, Auslese, Ürziger Würzgarten, Mosel, Germany (2016)

Our Garden Green Bean Tartare with Tomato Vinaigrette
Alzinger, Riesling, Steinertal, Smaragd, Wachau, Austria (2016)

Cavatelli Pasta with Chanterelles
and Brandy-Soaked Apricots
Pahlmeyer, Chardonnay, Napa Valley, California (2017)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Global Warming

Grandmother’s Warm Granny Smith Apple Tart
with Buttermilk Ice Cream
Linden, Petit Manseng, Late Harvest, Virginia (2014)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement